Post by chief_cook2 on Apr 22, 2003 19:23:48 GMT -6
Finely grated zest and juice of 2 lemons
Finely grated zest and juice of 1 lime
1 1/2 cups superfine sugar
6 large eggs
1 1/4 cups heavy cream
1. In a mixing bowl, combine lemon zest and juice, lime zest and juice, sugar and eggs. Whisk until smooth. Add cream, whisk again, and transfer to a large pitcher. Cover with plastic wrap and refrigerate from 2 hours to 2 days, the longer the better to bring out fullest flavor.
2. When ready to bake, heat oven to 300 degrees. Heat a kettle of water until just steaming; do not boil.
3. Place six 1-cup ramekins in a roasting pan and pour cream mixture into them. Pour hot water into pan to come about halfway up sides of ramekins. Bake until cream is just set, 30 to 35 minutes; it will still wobble, but will firm as it cools.
4. Remove ramekins from water and allow to cool. Serve at room temperature, or cover with plastic wrap and refrigerate. Serve with shortbread or plain, crisp cookies.
Yield: 6 servings.
Finely grated zest and juice of 1 lime
1 1/2 cups superfine sugar
6 large eggs
1 1/4 cups heavy cream
1. In a mixing bowl, combine lemon zest and juice, lime zest and juice, sugar and eggs. Whisk until smooth. Add cream, whisk again, and transfer to a large pitcher. Cover with plastic wrap and refrigerate from 2 hours to 2 days, the longer the better to bring out fullest flavor.
2. When ready to bake, heat oven to 300 degrees. Heat a kettle of water until just steaming; do not boil.
3. Place six 1-cup ramekins in a roasting pan and pour cream mixture into them. Pour hot water into pan to come about halfway up sides of ramekins. Bake until cream is just set, 30 to 35 minutes; it will still wobble, but will firm as it cools.
4. Remove ramekins from water and allow to cool. Serve at room temperature, or cover with plastic wrap and refrigerate. Serve with shortbread or plain, crisp cookies.
Yield: 6 servings.